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Foie Gras Techniques

Master country terrine, foie gras pate & seared foie gras.


Duration: 4 hours/session

For: 1 session

Fees: $168.00

Chef: Randall Tailford

Alert! Not enough quantity is available!

Don’t chase after your neighbour’s duck for a good French meal. We’ll do the prep for you here.
Cooking French food is not as difficult as enunciating the language. It merely requires some technique and knowledge to get it right. 
Let’s cook some duck together – 3 ways.
Recipes:
Country Terrine of Duck Liver, Pork and Pistachio
Pan seared Foie Gras with Pear Chutney
Foie Gras Pâte

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